Vegan Dark Chocolate Almond Joy Tartlets
Ingredients
Crust
- 50g dark chocolate, melted
- 150g fine oats
- 30g almonds
- 1 tbsp coconut oil
- 1 tbsp agave
- Pinch of salt
Almond Filling
- 1 1/2 cups (320ml) almond milk
- 1/2 cup (100g) coconut cream
- 1 tbsp almond butter
- 1 tsp vanilla bean paste
- 2 tbsp agave
- Pinch of salt
- 1 tbsp corn starch
- 1 tsp agar
Preparation
For the Crust
Process oats and almonds in a food processor until finely ground.
Add melted dark chocolate, coconut oil, agave, and a pinch of salt. Blend until combined.
Press the mixture into tartlet tins to form the crust and refrigerate while preparing the filling.
For the Almond Filling
In a saucepan, combine almond milk, coconut cream, almond butter, vanilla bean paste, agave, salt, corn starch, and agar.
Bring the mixture to a brief boil while stirring continuously.
Allow the mixture to cool to lukewarm before pouring it over the prepared crusts.
Assembly
Pour the almond filling over the crusts evenly.
Refrigerate the tartlets until they set.
